Extensive research has been done on the effects of garlic and cancer. Studies have shown that a compound called diallyl disulphide (formed in cut or crushed garlic) can reduce tumors in size. Another compound called S-Allycysteine can stop cancer-causing agents from binding to human cells.
There are ingredients in cooked garlic that can help lower elevated blood pressure by slowing the production of the body's own blood pressure raising hormones. Garlic has been said to be a natural blood thinner
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